Epic food porn

[ID Bronco]

Camping food is my favorite

T-Bone Steaks, Dutch oven potatoes and bacon with Cesar salad




Freshly killed grouse (with a rock) wrapped in bacon cooked in the coals of our fire. He wouldn't really share.

 

[nnnnnate]

That first plate looks on point. I need to up my Dutch oven game.

 

[Jay5.9L]

It’s been a while so I present two tomahawk ribeyes rubbed and tied the night before then reverse seared (hour plus in the smoker and then blasted on the grill). Finished with a little compound butter.

 

[Greg]

This might not look like much, but I'd dare say these were the best tacos I've ever made... skirt steak with plenty of seasoning and lime juice cooked over charcoal. The right accoutrements plus some sweet corn and it was a great dinner!

 

[The_Lobbster]

These shrimp are $21 for two pounds at Costco, but I would dare say they are the most tender, easy to eat and freshest tasting I’ve ever had. I’ll have to take a pic when I make more. I made shrimp tacos the other night and ate them all so fast.

 

[Greg]

Don't know if it's Epic or Food Porn, but it was pretty good! Skirt steak cooked over charcoal with lots of seasoning and Lime juice that ended up with a simple Taco, with onions, cilantro and Hatch green chili salsa. And Elote to go with it!

 

[Tonkaman]

Don't know if it's Epic or Food Porn, but it was pretty good! Skirt steak cooked over charcoal with lots of seasoning and Lime juice that ended up with a simple Taco, with onions, cilantro and Hatch green chili salsa. And Elote to go with it!

View attachment 165465

I was thinking the same thing, but took the lazy way out. I bought marinated carne asada, then rubbed it with extra seasoning and smoked it for extra goodness.

Smothered it with cilantro, onions, cojita cheese, lime, and home made tomatillo/avacado ranch. Yumm!!

 

[RockChucker]

 

[Greg]

Catherine and I tag teamed dinner tonight, made pasta with homemade sauce. Roasted cherry tomatoes and garlic, then blended it up. Made garlic butter for the bread, too. Tortellini and Chicken and it was GOOD! Won't need to worry about Vampires tonight!

 

[moab_cj5]

I started the process yesterday by brining 3 turkeys. Turkey 1 of 3 is done, and #2 is on the smoker now.

 

[anderson750]

Bovine Turkey for Thanksgiving. At 37 minutes per pound for medium/medium rare on the smoker I am going to have to start this beast 17lb at 3 am to eat around 3pm.

 

[Pile of parts]

Bovine Turkey for Thanksgiving. At 37 minutes per pound for medium/medium rare on the smoker I am going to have to start this beast 17lb at 3 am to eat around 3pm.

View attachment 166797

Address please.

 

[Tonkaman]

Well I forgot photos again…

I cooked 2 20lb briskets today for a family part at my house. The strangest thing happened, one of the briskets too 2 hours longer than the other to cook! I’ve never had that big of a difference.

Either way it worked out and both briskets disappeared as fast as I could carve them.

 

[Kevin B.]

Somebody say brisket?



Into the smoker just now at 195. See you at 0700.

 

[Kevin B.]

Looking good. Wrapped and back in at 245. Hoping to pull it around 1500?

 

[Tonkaman]

View attachment 167540

Looking good. Wrapped and back in at 245. Hoping to pull it around 1500?

Wow that’s a long cook! I haven’t ever cooked one as low as 195 before.

Do you like to wrap at 165 and pull at 200?

 

[nnnnnate]

Yeah I do mine at 275 then when I wrap in ump it to 325.

 

[Kevin B.]

Wow that’s a long cook! I haven’t ever cooked one as low as 195 before.

Do you like to wrap at 165 and pull at 200?

I haven't done one of these yet, I'm winging it. It was 150 when I wrapped it, 170 when I left the house an hour ago.

 

[Kevin B.]

Pulled it at 1630, when it hit 200 in the thick.





Almost fall-apart tender, just a little tooth. And absolutely melts in the mouth.

 

[Tonkaman]

Pulled it at 1630, when it hit 200 in the thick.

View attachment 167559

View attachment 167560

Almost fall-apart tender, just a little tooth. And absolutely melts in the mouth.

Glad to hear your first brisket was a success!